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I am the bbq king


polksalet
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A couple of days ago I was visiting with the bbq king of Texas. He has been hard at it for 35 years and I guess all of his frustration was boiling over and he told me everything he does to make his Q so good. The only problem is I already do this and mine isn't as good. I am guessing the missing variable is in the smoker.

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If you don't have a smoker, then yes, that is the missing part of the equation.

My margaritas were always just OK but not nearly as good as others and then someone explained to me that I wasn't putting Tequila in them. Now they're so much better.

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My margaritas were always just OK but not nearly as good as others and then someone explained to me that I wasn't putting Tequila in them. Now they're so much better.

:wacko:

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Wash pig ribs twice with vinegar and rinse once. Smoke the ribs over a mixture of 255 GREEN HICKORY, 25%ONE YEAR CURED HICKORY AND ONE YEAR CURED PECAN. Cook at 200-210 for 8 hours. That is the whole recipe. It is almost exactly what I use save for the curing times

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Wash pig ribs twice with vinegar and rinse once. Smoke the ribs over a mixture of 255 GREEN HICKORY, 25%ONE YEAR CURED HICKORY AND ONE YEAR CURED PECAN. Cook at 200-210 for 8 hours. That is the whole recipe. It is almost exactly what I use save for the curing times

 

Just vinegar, no rub? :wacko: I've found I like apple and maple to smoke ribs. I wouldn't know where to get green hickory.

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